Pavlova with Strawberries & Mint for St. Patrick’s Day

In 2007, my husband and I found ourselves wandering through Boston.  We were honeymooning there, and although we had each visited the city before, separately, we didn’t know it well.  We wandered between the wharf and Newbury Comics, visited Paul Revere’s Old North Church and hopped the train to Cambridge, and every suppertime we found our way back to…

Brambleberry Almond Pie for the Holidays

Have you had some culinary breakthroughs lately?  Was there some process you couldn’t bring yourself to abandon, but couldn’t quite perfect, either?  Last week I wrote about how I kept toting dried beans home from the grocery store, even though I wasn’t very good at cooking them, and then finally, I read a cookbook that…

Stayman-Winesap Apples in Apple Crisp

Stayman-Winesap apples are now ready for the charming delight of chomping at Wolff’s Apple House. In its historical context, the Stayman-Winesap apple is usually deemed a seedling of the heirloom Winesap apple, taking its introduction from Dr. Joseph Stayman in Leavenworth, Kansas in 1866. Dr. Stayman grew up in Cumberland County, Pennsylvania and practiced medicine…

Peach Smarts and a Cobbler, Too

Wolff’s Apple House sells some of its selection of peaches from Weaver’s Orchard in Morgantown, Berks County. And its owner, Ed Weaver, has plenty of peach smarts regularly on the mind from growing them each year. He raises 15 acres of peach trees, primarily freestone varieties. Weaver notes that one unique attribute of peaches is…

The Perfect Summer Palate Perk: Peach Oat Crisp

Wolff’s Apple House Chef Chuck Smith crafts a Peach Oat Crisp recipe that brings one of summer’s most notable local fruits into the picture with an easily enticing want-worthy factor. “You could use any peach (white or yellow) and range in sweetness,” Smith offers. “Currently, Wolff‘s has great tasting Garnet Beauty variety.” Peaches are packed…

Berry-Topped Pavlova

Phoebe Canakis’ Berry Topped-Pavlova is a perfectly red, white and blue dessert to suit July 4th celebrations. Canakis lives in Lancaster County and is the food-mind behind inspiring seasonally chic, seductively wholesome, garden-to-plate eats through her blogs, magazine, catering and pure food pantry efforts. Her recently released online-based Phoebe’s Pure Food Magazine is what she…

Hot Summer, Frozen Fruit

In one attempt to remove refined sugar from my family’s diet, I decided to make my own frozen desserts instead of purchasing pre-made ice pops. Many frozen ice pops in the supermarket include corn syrup and high-fructose corn syrup in the ingredients. And while there is much to be said for the nostalgia that goes…